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Blistered Tomato, Basil and Goat Cheese Pasta
Submitted by aginto on September 18, 2009 in Main Courses, Pasta
| Prep Time Cook Time |
Servings 8 | Difficulty Easy |
Ingredients
- 2 pounds Pasta, Whatever You Like
- 1 pound Cherry Or Grape Tomatoes
- ½ cups Basil Shredded
- ½ cups Extra Virgin Olive Oil
- 2 Tablespoons Balsamic Vinegar
- 1 Tablespoon Fresh Rosemary, Chopped
- 1 teaspoon Garlic, Chopped
- ½ teaspoons Salt
- ½ teaspoons Black Pepper, Freshly Ground
- 1 package Goat Cheese, 8 Oz
Preparation Instructions
Preheat oven to 400 degrees F.
Put up a large pot with plenty of cold salted water for the pasta.
In a large bowl, combine cherry tomatoes with the olive oil, balsamic vinegar, rosemary, garlic, salt and pepper. Toss to coat the cherry tomatoes.
Empty the entire contents of the bowl onto a rimmed cookie sheet. This is gonna get juicy, so you definitely want a rimmed cookie sheet to catch the juices. If you don’t have one, use any dish you have that will allow the cherry tomatoes to lay in a single layer.
Bake for 25 minutes, tossing the tomatoes after 12 minutes so they don’t get stuck. They will blister and pop.
In the meantime, cook your pasta according to package instructions.
Tear/chop your basil, set aside. You want LOTS of basil. It adds a gorgeous freshness.
When the tomatoes are done, toss them with the basil, reserving some basil for presentation. Mix about half of the tomato/basil mix with about 1/3 of the pasta.
When ready to plate, put some plain pasta on the plate. Cover with some of the pasta that has been mixed with the tomato/basil mix. Crumble some goat cheese over the top and add some more fresh basil. Serve immediately.
ENJOY!
